Commis 3 – Pan-Asian Cuisine

Location: Bangalore | Cuisine: Pan-Asian

- Assist senior chefs with daily food preparation and mise en place.
- Prepare vegetables, sauces, garnishes, stocks, and basic ingredients.
- Maintain cleanliness and hygiene of the assigned kitchen section.
- Follow recipes, portion standards, and food-safety procedures.
- Support the kitchen team during service and ensure timely preparation.
- Properly store and label food items according to FIFO procedures.
- Assist with receiving and checking ingredients when required.

Commis 2 – Pan-Asian Cuisine Location: Bangalore | Cuisine: Pan-Asian

- Prepare and cook assigned dishes according to standard recipes.
- Handle mise en place and ensure adequate preparation before service.
- Assist CDP/DCDP with daily section operations.
- Maintain consistent food quality, taste, presentation, and portion control.
- Monitor stock levels and communicate shortages to the senior chef.
- Follow food safety, hygiene, and kitchen SOPs.
- Train and guide Commis 3 team members when required.
- Maintain cleanliness and organization of the workstation.

Commis 1 – Pan-Asian Cuisine Location: Bangalore | Cuisine: Pan-Asian

- Independently handle assigned food preparation and cooking duties.
- Prepare Pan-Asian dishes according to recipes and quality standards.
- Ensure proper mise en place and smooth service during busy operations.
- Maintain portion control and consistency in taste and presentation.
- Assist CDP/DCDP in managing the kitchen section.
- Monitor ingredients and minimize food wastage.
- Follow FIFO, food safety, hygiene, and storage procedures.
- Guide junior commis and support overall kitchen operations.

DCDP – Demi Chef de Partie Location: Bangalore | Cuisine: Pan-Asian





- Assist the CDP in managing the assigned kitchen section.
- Supervise Commis 1, Commis 2, and Commis 3 staff during daily operations.
- Prepare and cook Pan-Asian dishes according to established recipes.
- Ensure mise en place is completed before every service.
- Maintain food quality, consistency, presentation, and portion control.
- Monitor section inventory and coordinate ingredient requirements.
- Ensure proper storage, labeling, and FIFO practices.
- Maintain high standards of hygiene, sanitation, and kitchen safety.
- Support training and development of junior kitchen staff.
- Step in for the CDP when required and ensure smooth section operations.

CDP – Chef de Partie Location: Bangalore | Cuisine: Pan-Asian

- Manage and supervise the assigned Pan-Asian kitchen section.
- Lead Commis and DCDP team members during preparation and service.
- Ensure all dishes are prepared according to recipes, specifications, and presentation standards.
- Plan daily mise en place based on expected business levels.
- Monitor food quality, portion control, wastage, and consistency.
- Check availability and quality of ingredients before service.
- Coordinate with the Sous Chef and other kitchen sections for smooth operations.
- Train, coach, and develop junior kitchen team members.
- Maintain food safety, hygiene, sanitation, and HACCP-related standards.
- Monitor equipment and report maintenance requirements promptly.
- Ensure proper stock rotation and minimize food wastage.
- Assist the Sous Chef in maintaining efficient kitchen operations.

Pay: ₹20,000.00 - ₹50,000.00 per month

Perks

- Flexible schedule
- Food provided
- Leave encashment
- Paid sick time
- Paid time off
- Provident Fund

Work Location: In person

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